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Your place for traditional Italian recipes
Your place for traditional Italian recipes
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Italian Soup Recipes
Italians have many ways of referring to different types of soup. Zuppa, minestra, minestrina, and minestrone are just a few of the names. The terminology is open to individual interpretation and varies according to region. In Tuscany, bread and beans are the typical soup ingredients while southern Italians use a lot of vegetables. Northerners use more meat and cheese in their soups and Neapolitans like leafy greens in theirs. Italian soups are usually served warm or at room temperature rather than hot or chilled.
Italian Bean, Grain, and Legume Soups
Tuscan Chickpea Minestrone
Pasta e Fagioli
Barley and Bean Soup
Escarole and Bean Soup
Tuscan Chickpea Minestrone
Pasta e Fagioli
Barley and Bean Soup
Escarole and Bean Soup
Italian Cream Soups
Cream of Artichoke
Cream of Cauliflower
Cream of Fennel
Potato-Leek Soup
Cream of Cardoon
Cream of Artichoke
Cream of Cauliflower
Cream of Fennel
Potato-Leek Soup
Cream of Cardoon
Quick and Easy Italian Soups
Stracciatelle
Tomato and Spinach Soup
Easy Chicken Soup
Quick Minestrone
Kale, Tomato and Bean Soup
Stracciatelle
Tomato and Spinach Soup
Easy Chicken Soup
Quick Minestrone
Kale, Tomato and Bean Soup
Italian Soups with Meat
Italian Wedding Soup
Ham, Bean, and Spinach Soup
Lentil and Sausage Soup
Spit Green Pea Soup
Italian Wedding Soup
Ham, Bean, and Spinach Soup
Lentil and Sausage Soup
Spit Green Pea Soup
Italian Vegetable Soups
Minestra alla Genovese
Vegetarian Tortellini Soup
Minestrone
Broccoli and Garlic Soup
Minestra alla Genovese
Vegetarian Tortellini Soup
Minestrone
Broccoli and Garlic Soup
WHY DO SOUPS AND STEWS TASTE BETTER THE NEXT DAY?
A science editor from Cook's Illustrated
magazine explains that even after cooking ceases, many chemical reactions continue to take place in foods. In the case of a soup or stew containing milk or cream, the lactose breaks down into a sweeter-tasting glucose. Similarly, the carbohydrates in onions develop into sugars such as fructose and glucose. Proteins in meat turn into individual amino acids that act as flavor enhancers. Finally, starches in potatoes and flour break down into flavorful compounds. Taste testers unanimously found that soups held for two days were "sweeter", "more robust tasting," and "well-rounded."
magazine explains that even after cooking ceases, many chemical reactions continue to take place in foods. In the case of a soup or stew containing milk or cream, the lactose breaks down into a sweeter-tasting glucose. Similarly, the carbohydrates in onions develop into sugars such as fructose and glucose. Proteins in meat turn into individual amino acids that act as flavor enhancers. Finally, starches in potatoes and flour break down into flavorful compounds. Taste testers unanimously found that soups held for two days were "sweeter", "more robust tasting," and "well-rounded."
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Roasted Butternut Squash Soup
Cream of Mushroom Soup
Corn and Crab Soup
Green Bean Soup with Pesto Swirl
Cream of Mushroom Soup
Corn and Crab Soup
Green Bean Soup with Pesto Swirl
Ribollita means 'reboiled' because this Tuscan bean soup is best made a day in advance to let the flavors develop, then reheated. Lacinato kale, called cavolo nero, literally "black cabbage", is a traditional ingredient in ribollita.
This creamy chowder combines fresh fish with the sweet flavors of corn and fennel for a light summer dinner or a meal that will warm you up any time of year.
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Cioppino - Christmas Eve Seafood Soup
Zuppa di Pesce
Seafood Stew
Zuppa di Pesce
Seafood Stew